Instructions

Step 1: Make the Pastry

In a mixing bowl, combine the flour and salt.

Add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Artichokes

If using fresh artichokes, trim the stems and remove the tough outer leaves.

Cut the artichokes in half and remove the fuzzy choke with a spoon.

Slice the artichokes thinly and place in a bowl with water and lemon juice to prevent browning. If using canned artichokes, simply drain and chop them.

Step 3: Cook the Filling

In a frying pan over medium heat, sauté the chopped onion in a bit of olive oil until translucent, about 5 minutes.

Add the minced garlic and sliced artichokes, cooking for another 5-7 minutes until tender. Season with salt and pepper.

In a mixing bowl, whisk together the eggs, ricotta cheese, and Parmesan cheese until smooth.

Stir in the sautéed artichoke mixture, combining well.

Step 4: Assemble the Torta

Preheat your oven to 375°F (190°C).

On a floured surface, roll out the chilled pastry dough to fit your pie dish.

Place the rolled-out pastry in the pie dish and trim any excess.

Pour the artichoke filling into the pastry shell, spreading it evenly.

Bake in the preheated oven for 40-45 minutes or until the top is golden and set.

Step 5: Cool and Serve

Once baked, allow the torta to cool for about 10 minutes before slicing.

Garnish with fresh parsley before serving. Enjoy warm or at room temperature!

Variations

Vegetarian: This recipe is naturally vegetarian but can be enhanced by adding sautéed spinach or mushrooms to the filling.

Gluten-Free: Use a gluten-free flour blend for the pastry.

Dairy-Free: Substitute ricotta and Parmesan with dairy-free alternatives.